Sangria is a classic summer quaff: light, fruity, maybe even a little flirty. Generally, it’s made from sweetened light red or white wine with bits of fruits bobbing around in it, but we wanted to reimagine it as a frozen treat with a local, sophisticated twist. We start with foraged mulberries (they grow abundantly and wildly in Pennsylvania), add an entire bottle of PA wine! Feel free to use this same concept with other summer berries, like blackberries or raspberries!
Mulberry Frozen Sangria
- 1 cup granulated sugar
- 3/4 cup water
- 1 (750 ml) bottle fruity PA red wine
- 3 cups mulberries, fresh or frozen, stems removed
- 1/8 teaspoon black pepper
- Combine sugar, water and wine in medium saucepan over medium heat. Bring to boil, stirring frequently. Once sugar has dissolved, reduce heat to medium-low. Add mulberries and black pepper and simmer until mulberries are soft and begin to break down, 10-15 minutes.
- Remove saucepan from heat and puree using immersion blender (alternatively, carefully transfer mixture to blender and puree in batches until smooth).
- Strain puree through fine mesh strainer into medium bowl, pushing puree with back of spoon to squeeze out all the juice. Refrigerate puree until completely chilled, overnight or at least 4 hours.
- Churn in ice cream machine according to manufacturer’s instructions. Transfer to freezer-safe container and freeze until ready to serve.